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hands out on these recipes curtesy Himanshu Taneja, Culinary Director, South Asia, Marriott International.
Hazelnut and Coffee Cream Tart
Ingredients:
Chocolate sable:
. Butter (360gm)
. Flour (680gm)
. Cocoa Powder (40gm)
. Icing Sugar (280gm)
. Salt (5gm)
. Almond Powder (100gm)
. Egg (150gm)
Baked chocolate mix:
. Amul cream (480gm)
. Milk (200gm)
. Dark chocolate (480gm)
. Egg (100gm)
. Butter (5gm)
. Hazelnut Paste (100gm)
. Espresso (30gm)
Method:
. For the chocolate sable, cream butter and sugar and add eggs to it.
. Add all the dry ingredients and mix. Rest them for six hours after lining the tart mould with a 2 mm thickness.
. Half-bake the tart for 12 minutes at 180 degrees. Take out and allow to cool.
. For the baked mix, heat up milk and cream and add chocolate, hazelnut, and espresso. Add the eggs at the end.. Pour the mix into a tart shell. Bake in the oven at 100 degrees for 15 minutes.
Fromage Blanc and Framboise parfait on Brown Butter Cake
Ingredients:
Yoghurt Mousse:
. Elle and vire cream (300gm)
. Yoghurt (240ml)
. Caster Sugar (75 nos)
. Vanilla bean (5gm)
. Gelatin (10gm)
Pistachio Cake:
. Pistachio Paste (90gm)
. Butter unsalted browned (70gm)
. Caster sugar (100gm)
. Egg Yolk (35gm)
. Refine flour (150gm)
. Sea salt (2gm)
. Pistachio powder (130gm)
Raspberry cream:
. Raspberry puree (250gm)
. Icing Sugar (60gm)
. Gelatin sheets (10gm)
. E&V cream (250gm)
Method:
. For pistachio brown butter cake, mix all the dry ingredients and keep them aside. Take the butter, heat it in a pan and make it golden brown. Meanwhile, whisk the egg yolk and add all the dry ingredients. Last, add the brown butter and bake in a tray for 10 min. Take it out of the oven and keep it in the refrigerator.
. For the yoghurt mousse, soak the gelatin in cold water. Mix yoghurt and sugar, add cream and add gelatin, and set in the freezer.
. For raspberry cream, boil puree, add icing sugar, and add gelatin. Fold in whipped cream and pipe inside the yoghurt mousse and freeze.
. Place it in the deep freezer for a day, then serve it on top of the pistachio cake the next day.
Balsamic Braised Strawberry Cheesecake with Greek feta
Ingredients:
Cheese mix:
. Philadelphia Cheese (400gm)
. Eggs (250gm)
. Sugar (100gm)
. Corn flour (15gm)
Sable base:
. Flour (250gm)
. Sugar (250gm)
. Butter (400gm)
. Egg White (40gm
For Garnish:
. Balsamic (50gm)
. Fresh strawberry (200gm)
. Blueberry (50gm)
Method:
. For the sable base, cream the butter and sugar together and add the egg white gradually. Last, fold in the flour.
. Take one cake ring and wrap it with foil. Place it on an aluminised tray.
. Spread the sable mixture evenly at a thickness of about 2 cm. Bake it for 10 minutes at 180 degrees and remove it from the heat.
. For the cheesecake mix, put cream cheese and sugar in a stand mixer and mix at slow speed. Add eggs and lastly, cornflour. Put the cheese mix on a stable base and bake in a double boiler for 40 minutes at 140 degrees. When finished, remove from the heat. Keep it chilled for one day.
. The next day, take out the cake from the ring.
. Garnish with a fresh strawberry if desired.
